YIANNIS GREEK CUISINE DBA ACROPOLIS GREEK TAVERNA TARPON SPRINGS
514 DODECANESE, Tarpon Springs FL 34689 · 7274869717
Last inspected Aug 14, 2026 · 11 visits since December 2023
JUL 24
SEP 24
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed DBPR HR 5030-104 to operator, he printed and posted
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2015033418 | Apr 23, 2015 | Sep 1, 2015 | $300 |
Inspection history
11 visits, newest first
Aug 14, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into dish room, put on gloves and put clean dishes away, no hand wash.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped soiled plate into bus tub, wiped hand on pants, went to expo and took customer food from window and served it to customer.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Reach in cooler, soda dispenser with ice bin added at wait station. Not on most recent plans that were approved. Plans from 12/10/25.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mario
Aug 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into dish room, put on gloves and put clean dishes away, no hand wash.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Server went to reach in cooler in dining room, put on gloves with no hand wash, plated desserts for customers
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped soiled plate into bus tub, wiped hand on pants, went to expo and took customer food from window and served it to customer.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Reach in cooler, soda dispenser with ice bin added at wait station. Not on most recent plans that were approved. Plans from 12/10/25.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mario
Bowl or other container with no handle used to dispense food. In bulk seasoning, operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table, operator moved to other shelf
Food stored on floor. Fry oil on floor in prep are, moved to shelf
Ice scoop handle in contact with ice. Ice machine on back patio an in ice bin in bar.
Unprotected ice machine in a customer/nonsecure area. Lock on ice machine is inoperable.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on top of dish machine in bar, operator removed.
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line- raw chicken and Lamb over fish, operator moved moved fish to upper shelf
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket greater than 200ppm in kitchen and bar, both corrected to 100 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Small white cutting board on cook line stained
No paper towels or mechanical hand drying device provided at handwash sink. In bar.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 cook, Mario, server Christos.
Unprotected ice machine in a customer/nonsecure area. Ice machine on back porch, no lock on machine, no lock on gate, no gate on parking lot side.
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Total hand wash time 11 seconds
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Reviewed plans from 2022, bar has been moved, it appears that a wall has been removed and the new bar was put in where an office and employee room used to be hand wash sink in kitchen has been moved, hand wash sink in dish room has been removed.
Oct 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Total hand wash time 11 seconds
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Reviewed plans from 2022, bar has been moved, it appears that a wall has been removed and the new bar was put in where an office and employee room used to be hand wash sink in kitchen has been moved, hand wash sink in dish room has been removed.
Oct 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority5 Intermediate1 Basic
Show 11 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Total hand wash time 11 seconds
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken breast cooked at 10 am, chicken (104F - Hot Holding), gyro cooked 10 am. (117F - Hot Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. water for breading fish (71F - Cold Holding)put out at 11 am, operator dumped water out, will use time control and change water every 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken breast cooked at 10 am, chicken (104F - Hot Holding), gyro cooked t 10 am. (117F - Hot Holding)see stop sale
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On prep line greater than 200 ppm, corrected to 100 ppm.
Food-contact surface soiled with food debris, or stained Can opener blade Small white board on cooler on cook line stained
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from dish room. Plans from 2022 show hand wash sink in dish room.
Handwash sink used for purposes other than handwashing. Hand wash sink in bar used as dump sink, strainer and cups in hand wash sink, discussed using bucket for dumping ice.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Devon
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Reviewed plans from 2022, bar has been moved, it appears that a wall has been removed and the new bar was put in where an office and employee room used to be hand wash sink in kitchen has been moved, hand wash sink in dish room has been removed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Dish washer drinking from plastic cup, no lid or straw
Sep 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Employee washed hands with cold water. Water temperature 80F
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hand sink on cook line at 80F -Hand sink in dish area 80F, hot water faucet not turning on -hand sink in server area 80F No hot water for entire establishment
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling on cook line, in prep area, and dish area not smooth and easily cleanable, they are acoustic tiles
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled in prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All reach in cooler gaskets soiled
Plumbing system in disrepair. Hot water faucet at hand sink in dish area does not turn on
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and walk in freezer
Sep 16, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority5 Intermediate11 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice at 110F, came out of oven at 11:45 Pasta 117F came off stove at 11:45, no temperature monitoring, had employee put items in freezer to get down to temperature
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine at 0ppm, bucket is empty and bucket available, employee set up three compartment sink to wash rinse and sanitize dishes, quaternary sanitizer at three compartment sink at 200ppm
Employee washed hands with cold water. Water temperature 80F
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above chicken soup in walk in cooler, chicken moved to bottom shelf
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine
No hot running water at three-compartment sink. 80F
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. The detergent and sanitizer buckets are empty for dish machine and there are no other available, employee set up three compartment sink to wash rinse and sanitize dishes
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hand sink on cook line at 80F -Hand sink in dish area 80F, hot water faucet not turning on -hand sink in server area 80F No hot water for entire establishment
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling on cook line, in prep area, and dish area not smooth and easily cleanable, they are acoustic tiles
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled in prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys above food in prep area, items removed
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Employee put hair net on
Food stored on floor. Cases of food and bags of bread on floor in walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Clean knives in between wall and table in dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All reach in cooler gaskets soiled
Plumbing system in disrepair. Hot water faucet at hand sink in dish area does not turn on
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and walk in freezer
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line with different sauces not labeled
Jul 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Left over bulk gyro meat still on cooking stick in freezer from previous day, 40lbs
Stop Sale issued due to food not being in a wholesome, sound condition. 40lb bulk gyro meat still on stick in freezer
Handwash sink not accessible for employee use at all times. Garbage can blocking hand sink, garbage can removed
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Multiple cases of food on floor in walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Knives in between table and wall in dish area, knives removed
In-use tongs stored on equipment door handle between uses. Tongs on front of grill exposed to cross contamination, tongs removed
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line with liquid in then not labeled
May 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Grocery bags used to store food in walk-in freezer.
Handwash sink not accessible for employee use at all times. Plastic bowl stored in bowl of hand wash sink in ware washing area. Employee removed bowl.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of expo shelf. Employee discarded beverage.
Exterior door has a gap at the side that opens to the outside.
Food stored on floor. Bag of bread on floor on cooks line. Employee removed item from floor.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and drain boards in warewashing area.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors on cooks line.
Reach-in coolers on cooks line interior have accumulation of soil residues.
Spoons near table are stored upright with the food-contact surface up.
Walk-in coolershelves with rust that has pitted the surface.
Dec 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees put hats on then touched clean cooking utensils without washing hands, discussed proper hand washing procedure with employee
Gyro meat in a broiler that is turned off. Cook turned broiler on
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken above raw fish in reach in cooler on cook line, raw beef and raw chicken moved to bottom shelf
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed DBPR HR 5030-104 to operator, he printed and posted
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Danielle is the only employee with food safety certification
Employee with no hair restraint while engaging in food preparation. Employees put hats on
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.